Willy Goat Amber Bock
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- 1/2 lb American Pilsen Malt
- 1/2 lb Belgain Special B Malt
- 1/4 lb American Carapils® Malt
- 1/4 lb Weyermann® Melanoidin Malt
- 6.6 lb Pale Malt Extract Syrup
- 1 lb Light Dry Malt Extract
- You will be doing a 60 minute boil.
- 1 oz Willamette Hops (60 min.)Full 60 minutes of boil time
- 1 oz Willamette Hops (Last 10 min.)
- 50 minutes from start of the boil
- 1007 German Ale™
- White Labs
- WLP029 German Ale
- Dried Active Yeast
- Mangrove Jack's M10 Workhorse
- 1 tsp Brew Saltz
- 1 tsp Irish Moss
- If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 10.
- Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag.
DO NOT add grains to water above 165° F.
- Let temperature rest down to to 152*F, stirring grain bag gently from time to time. Leave pot uncovered during this time. Hold temperature at 152 -154*F for 20 minutes.
- Remove grain bag and rinse grains over brew pot by slowly pouring one cup of HOT tap water over top of grain bag. Let bag drain over brew pot and discard grains.
DO NOT squeeze grain bag.
- With the heat off, add the 6.6 pounds of the liquid malt extract syrup and stir. Turn on heat and while stirring bring to a boil.
- Make note of the time the boil starts and add 1 oz of Willamette Hops.
Do not boil too hard, make sure it is a calm boil.
- After 50 mins of boil add the one pound of light Dry Malt Extract along with the other 1 oz of Willamette hops and while stirring, bring back to boil.
- Add Irish Moss and boil for a final 5 minutes. Turn off heat. Gently stir for a few minutes.
- Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 lbs of filtered ice = 1 gallon of water.
- Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
- Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and secondary for 7 days.
- The final specific gravity should be 1.012-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days.
Chill as needed and enjoy!
Willy Goat Amber Bock Recipe
Click here for a downlable, printer friendly version of recipe.